The sponge cake for the roulade is quick to assemble, and it bakes in 10 minutes, and you can prepare it a day in advance. When ready to assemble the roulade, you must have the following components: the orange syrup and candied orange peel, the whipped cream, chopped toasted nuts, and, of course, the ganache. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roulade with Chocolate Ganache and Candied Orange Convection Mode Roulade with Chocolate Ganache and Candied Orange While simple recipes are fantastic for day-to-day meals, there are occasions when it’s nice to take the time to prepare a special meal or dessert. This delicious recipe has several components, but if you plan the preparation, you can focus on assembling a masterpiece. The sponge cake for the roulade is quick to assemble, and it bakes in 10 minutes, and you can prepare it a day in advance. When ready to assemble the roulade, you must have the following components: the orange syrup and candied orange peel, the whipped cream, chopped toasted nuts, and, of course, the ganache. In this recipe, we used agar-agar to stabilize the whipped cream. Using a stabilizer prevents the cream from weeping liquid into the cake. INGREDIENTS For the sponge cake 4 large eggs (room temperature) 3 tbsp granulated sugar 3 tbsp all-purpose flour, sifted 1 tsp of honey ¼ tsp salt Sponge ingredients Sponge ready for baking Baked sponge For the filling 1 pint of cream 2 tbsp caster sugar 2 tsp of Agar-Agar or 2 tsp unflavored gelatin to stabilize the cream (you can do without it, but you should consume the roulade the same day) ½ cup of chopped toasted almonds or walnuts For the candied orange peel and orange syrup 2 oranges 3 individual cups of water (you will use one at a time) For the ganache and decoration 1 cup of semisweet chocolate (not chips) chopped into small pieces ½ cream ¼ cup of apricot chocolate candy or any other you prefer Candied orange peel PREPARATION Prepare the sponge cake Line a buttered jelly roll pan (10x14”) with parchment and heat the oven in the Convection or Convection Bake mode to 400 F. In a stand or handheld mixer, combine the eggs for a minute. Add the sugar, honey, and salt and beat for about 10 minutes until the mixture is pale and holds its shape. Reduce the speed of the machine to the lowest setting and gradually fold in the sifted flour. Spread the mixture into the prepared baking pan, place in the oven, and bake for 10 minutes. When the sponge comes out of the oven, remove it from the sheet pan and cool it on a cooling rack for 5 minutes. Invert the sponge onto a sheet of parchment and peel off the layer from the bottom of the cake. Starting at the narrow end, slowly roll the cake in the parchment, then set it aside to cool. At this point, you can continue with the recipe or refrigerate the cake until it is ready to use. If refrigerated, it must be brought to room temperature before unrolling. Prepare the candied orange peel and orange syrup With a peeler, cut strips of orange skin from 2 oranges. Then, cut these strips lengthwise in half. Ensure you only cut the skin and not the white part of the orange. Place the orange peels in an 8-inch pan and cover with 1 cup of water. Bring the water to a boil. Cook for about 30 seconds or until the water starts changing color. Discard the water. Add 1 cup of water to the pan with the orange peels and boil again for about 30 seconds, then discard the water. Now add 1 cup of water to the pan, for the third time, and ¼ of sugar. Reduce the liquid until the orange peels become translucent. Remove the peels from the pan and spread them over sugar, making sure they are completely covered in sugar. Once they cool, remove the excess sugar from the candied orange peels and place them on a wire rack until they completely dry out. To prepare the orange syrup, add the juice of two oranges to the pan where you prepared the candied orange peel. Cook the syrup until it thickens a bit. You will need 1 cup of syrup for the sponge. Prepare the whipped cream filling and toasted nuts Toast the nuts in a small skillet over medium heat or in the oven until fragrant; remove and set aside to cool. Dissolve the agar-agar in a ¼ cup of water in the steam oven at 212°F for about 20 minutes. Alternatively, you can simmer it until the agar-agar dissolves. Remove it from the steam oven and whisk it rapidly with a fork until smooth. When you completely dissolve it, put it back in the steam oven while still warm to prevent the agar-agar from solidifying. You can also use the microwave for intervals of 30 seconds. Whip the cream with the caster sugar until firm. Before the cream forms stiff peaks, remove ¼ cup and mix the cream with the dissolved agar-agar or gelatin. When well combined, fold this mixture back into the whipped cream and continue beating until stiff peaks form. Prepare the ganache Heat the cream in a small heavy saucepan over medium heat until it simmers, but do not let it boil. Place the chocolate in a small heat-proof bowl, and pour the cream over the chocolate when it has reached a simmer. Let it rest for a few minutes, then slowly stir the mixture until thoroughly combined. Set the ganache aside to rest for an hour until it has cooled and thickened. Assemble the roulade Gently unroll the cake and pour the orange syrup evenly over the surface. Now spread the whipped cream evenly over the cake, leaving a ½” border around the edges so the cream doesn’t squish when rolled. Sprinkle the nuts over the cream and gently roll the cake up again. Invert the sponge when cooled Work on bottom side of sponge Add the cream and almonds Place the filled, rolled cake on a cooling rack set over a sheet pan or cutting board to apply the ganache. Gently spread the ganache over the cake and use a fork to create a pattern. Decorate with the orange peel and your preferred candies. Serves 10 PRINT OUR RECIPE Roulade with Chocolate Ganache and Candied Orange .pdf Download PDF • 66KB WANT TO LEARN MORE? Click Here TRY A RECIPE FROM OUR STEAM PAGE! Risotto with Asparagus, Leeks and Proscuitto RECIPE Herbed Mushroom Flan RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Socca, a garbanzo bean flatbread recipe from the Mediterranean, pairs well with a variety of foods for a delicious light meal or snack. For even cooking and just the right amount of browning baking the Soca gives the best results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese Traditional Bake and Broil Socca, a garbanzo bean flatbread recipe from the Mediterranean, pairs well with a variety of foods for a delicious light meal or snack. For even cooking and just the right amount of browning baking the Soca gives the best results. Mediterranean socca, perfect for a light meal or snack. One of the best things about socca is that it is very easy to prepare, only garbanzo bean flour, olive oil, salt, pepper and water are required however the batter must be made at least 30 minutes in advance of baking. In this recipe once the socca is baked it is served with a topping of salad greens with crumbled feta cheese, sun dried tomatoes and olives. However there are many ways you can serve soca. It can be a base for fried or scrambled eggs and sauteed kale or tomatoes, or a roasted vegetable salad, it’s a wonderful blank canvas you can adapt to your preference. In this recipe adapted from NY Times Cooking, the socca is baked in a cast iron frying pan that is first heated in the oven. When you remove the pan from the oven to add the batter, be sure to leave a pot holder on the handle to remind yourself that it’s hot. INGREDIENTS For the Socca 1 cup garbanzo bean flour 1 tsp Kosher salt 1 tsp freshly ground black pepper ½ tsp garlic powder 5 tbsp olive oil, 3 to add to the batter and 2 to add to the pan for baking For the Salad 2 handfuls of mixed greens 2 tbsp chopped Mediterranean olives 1 tbsp chopped sun-dried tomatoes ¼ cup crumbled feta cheese Approx. 2 tbsp vinaigrette dressing PREPARATION Prepare the socca batter; combine the chickpea flour, salt, pepper and garlic powder in a mixing bowl and slowly whisk in 1 cup of lukewarm water. Stir in the olive oil and whisk gently to dissolve any lumps. Set the batter aside to rest for 30 minutes, the batter can be prepared up to 12 hours in advance. Arrange the oven racks so that the socca can be baked in the upper third of the oven. Select the Bake mode and heat the oven to 450 degrees. Place a 12” cast iron skillet in the oven to heat for 5 minutes then carefully remove it from the oven and add olive oil to the skillet. Pour the batter into the pan. Place the pan in the oven and set the timer for 15 minutes. Change the oven mode to Broil Hi or 450 degrees to add some gentle browning and crisping. Remember never broil with the oven door open but stay close to the oven since the browning will only take between 3 - 5 minutes. Carefully remove the pan from the oven and set it aside leaving a pot holder on the handle. Remove the socca from the pan with a spatula and place it on a plate or a board. Lightly toss the greens with a vinaigrette, fold in the olives and sun dried tomatoes and mound over the socca, sprinkle with some crumbled Feta cheese before serving. Serves 2 PRINT OUR RECIPE Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese .pdf Download PDF • 88KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Slow Roasted Chicken Wings RECIPE Chocolate Flan RECIPE Steamed Bone-In Chicken for Salads RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam Baking is a great mode to create that wonderful crust we all like in our breads Breads, croissants and casseroles. Steam-Baking or Combi-Baking Freshly baked bread, with a perfect golden crust, prepared using steam baking techniques to achieve a soft interior. Here are some important tips to know: Always reduce recipe temperature by 25 degrees Convection Steam Baking is wonderful for cooking Sweet or Savory Bread Puddings and Custards that are normally cooked in a water bath. The water bath is a genius technique that highlights the benefits of cooking with Steam because it is actually the heat from the water that is cooking the food not the direct heat from the oven which was much harder to control in older appliances. Convering casseroles when baking in steam is NOT required BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE

WHAT ARE THE BEST FOODS TO COOK IN LOW-TEMPERATURE-COOKING (LTC) METHOD? FAQ PAGE How What Why Do What are the Best Foods to Cook in Low-Temperature-Cooking (LTC) method? You can successfully cooked, beef tenderloin, beef rib roasts, tri-tip, fresh sausages, chicken pieces, turkey pieces, pork chops, pork tenderloin, leg of lamb, and fish fillets ( find these recipes at Convection Recipes or Steam Recipes at Convection Kitchen site ). With fish fillets , I like to sear the fish on one side in a pan to form a crust, then carefully turn the fish and place the pan in a 200-degree oven to finish. Cooking fish this way yields exceptional results. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

The Convection Bake mode is the ideal mode for baking this delicious pie to achieve a golden flaky crust and juicy filling. If using fresh blueberries, spread them onto a rimmed baking sheet and freeze prior to using. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Blueberry Pie Convection Bake Mode Convection-bake blueberry pie The Convection Bake mode is the ideal mode for baking this delicious pie to achieve a golden flaky crust and juicy filling. In this mode heat is directed from the bottom and top heating elements to ensure the crust bakes through while the fan distributes the heated air evenly. The result is perfection. Preparing the pastry dough is straightforward; however, because of the amount of flour you'll need a large 14-cup food processor to make the dough at one time. If your food processor is smaller, divide the crust ingredients into two batches. It's best to make the dough 1 or 2 hours beforehand to allow it to rest in the refrigerator to develop the gluten so the dough forms. Frozen blueberries are used in this pie to ensure the dough is flaky. If using fresh blueberries, spread them onto a rimmed baking sheet and freeze prior to using. A lattice topped pie may seem intimidating, but if you have all the strips cut and ready and take your time, after the first two are in place it's easy. INGREDIENTS For the Crust 5 cups flour (3 all-purpose and two wholewheat) ½ cup brown sugar ½ tsp sea salt 2 cups unsalted butter (diced and frozen) 6 tbsp ice water 4 tbsp whisky or brandy (you can substitute for water) 1 egg for the egg wash 2 tbsp cream for the egg wash Crust ingredients For the Filling 5 cups of frozen blueberries (you can use fresh blueberries) 1 lemon, zested and juiced ¼ cup corn starch ½ cup brown sugar Pinch of salt You will need a Pyrex 10-inch glass pie plate or ceramic pie dish. Filling ingredients PREPARATION Add the flour, sugar, and salt to the food processor. Give it a few pulses. Then, add the frozen diced butter and pulse until it is cut into smaller pieces. With the food processor running, gradually add the water and whisky. This step should be fast, and you should avoid overworking the dough, which should have a rough texture. Turn the mixture onto a lightly floured work surface and divide it into two parts if you make one batch. Press the mixture into a ball (don’t knead it), then press it into a disk. Cover the dough and refrigerate for at least an hour. Chilling the dough is essential as it relaxes the gluten, resulting in a flaky crust. Preparing the Filling Combine 5 cups of frozen blueberries, lemon zest, cornstarch, brown sugar, and salt in a bowl. The use of frozen blueberries is strategic, as it helps the dough stay chilled, a critical factor in achieving a flaky crust. Mix well, then add the lemon juice and mix again. Place the bowl in the freezer for at least 45 minutes to prevent the blueberries from thawing. Assembling the Pie Remove the chilled dough from the refrigerator and divide into two sections, one slightly larger than the other for the base of the pie. Roll the larger piece out to a 13" circle and lay it into the baking dish and add the frozen filling. Place the pie in the freezer while you prepare the lattice strips. Roll out the remaining dough and cut it into 12 1/2" wide strips. Lay six strips evenly on top of the filled pie and trim the strips to fit. Fold every other strip all the way back to the edge of the dish. Lay one strip crosswise over the pie and unfold the 3 strips to cover that strip. Now fold back the other 3 vertical strips and lay another strip across those. Fold the strips back to cover and repeat the pattern until you have "woven" in all 6 strips. Trim the edges and crimp the dough with a fork then brush the dough with the egg wash. Now return the pie to the freezer for one hour prior to baking. Baking the Pie Heat the oven to 420°F in the convection bake mode. Place the pie in the lower third of the oven and bake for 15-20 minutes until lightly browned. Reduce the temperature to 330°F and bake for an additional 50 minutes. Cool on a wire rack for 20 minutes before serving. Serves 8 PRINT OUR RECIPE Convection Bake Blue Berry Pie .pdf Download PDF • 78KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM PAGE! Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE How To Roast Beets in Convection RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The beauty of cooking a large cut of meat such as corned beef brisket is that it creates the base for several different meals. Anchor 1 YOUR RECIPE FOR STEAM COOKING Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots Steam and Convection Steam Mode Corned beef with cabbage, potatoes, and carrots. The beauty of cooking a large cut of meat such as corned beef brisket is that it creates the base for several different meals. Slow-cooked and served together with vegetables poached in the cooking liquid, it is a wonderful winter meal, while hot corned beef sandwiches on fresh rye bread and corned beef hash are fabulous bonus meals. Savor the hearty delight of corned beef piled high with fresh coleslaw, all tucked between rustic rye bread. Preparing corned beef with all the trimmings is a meal that is easily adapted to cooking in the steam oven using the Steam mode 100% 212 F/100 C. Simply place the corned beef in a large oven-safe container with the spices and enough water to partially submerge it. The cooking time will depend on the weight but typically allow 2.5 - 3.5 hours until the beef is fork tender. If there is space to add the vegetables to the same container, they can be added during the final 30 minutes of cooking. If not, remove the corned beef from the oven, transfer 2 cups of water to the large solid oven cooking pan, and add the vegetables to the pan. Return both pans to the oven to continue cooking. Take care when cutting the vegetables to ensure they cook evenly. For example, small quartered potatoes, carrots cut into 1” thick diagonal slices, and cabbage cut into 1” slices will all cook in approximately 20 - 25 minutes. Be sure to keep the cooking liquid to store any extra beef and vegetables and to use when reheating the beef for your hot corned beef sandwiches. Note: If you have a steam oven tank, be sure to check if the tank requires filling after an hour of cooking. INGREDIENTS 1 3 - 4 lb corned beef brisket 4 large carrots, peeled and cut into 1” thick diagonal slices 1 small head of green cabbage, halved, thick core removed, each half cut into 1” slices 2 lbs small golden potatoes, halved or quartered PREPARATION Heat the oven in the Steam mode 100% 212 F/100 C Place the beef in a large oven-safe container and add enough water to almost submerge the corned beef. Be sure to add any spices that were in the package. Steam for 2.5 hours, then check the consistency for doneness to determine how close the meat is to the fork-tender stage. Add the vegetables to poach in the same cooking liquid for the final 20-30 minutes of cooking. Serves 4 - 6 WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Maple Glazed Baked Pork Chops RECIPE Convection Slow Roasted NY Steak RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE Baked Deviled Fried Chicken RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Grilled Pork Chops - Slow Cooking Method RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Prepare this Baked Mahi Mahi meal with Roasted Vegetables in your convection oven. The key is the timing of the dishes and of course your convection oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Mahi Mahi with Roasted Vegetables Convection Roast or Convection Bake Mode Baked Mahi Mahi with lemon and herbs, served with roasted vegetables and chickpeas. Cooking a simple meal of baked Mahi Mahi filets with a medley of zucchini and peppers and cauliflower steaks in a Convection oven is easy. The key things to consider when preparing a Convection meal are the timing of the different dishes, the best temperature, and the rack position. The circulating Convection heat keeps the fish moist and juicy and you can easily prepare several trays of roasted vegetables at the same time. Here is the cooking plan. The vegetable dishes will take the longest to cook and will benefit from a higher cooking temperature so they go into the oven first to cook for 15 - 20 minutes. While the vegetables are cooking you can season the fish and prepare an herb sauce such as Chimichurri to serve with the meal. When the vegetables are almost cooked, reduce the oven temperature to 350 degrees and slide the fish into the oven to cook for 6 - minutes and everything will be ready to serve at one time. PREPARATION If you plan to cook the cauliflower as shown in the video, then arrange 3 racks in your oven. One close to the bottom for the cauliflower, one closer to the top for the zucchini, and one in the middle for the fish. Heat the oven in the Convection Roast or Convection Bake mode at 400 degrees. Combine the zucchini, onion, pepper, garbanzo beans, and seasonings with enough olive oil to coat on a rimmed baking sheet and season with some Kosher salt and ground pepper. Slide the tray into the oven on the top rack and set the timer for 15 minutes. Meanwhile, place the fish on a lightly oiled rimmed baking sheet and top with the oregano and lemon. Drizzle olive oil over the fish and sprinkle with Kosher salt and ground pepper. When the timer has elapsed, reduce the oven temperature to 350 degrees and slide the fish on the middle rack in the oven. Cook for 6 - 8 minutes until the fish is firm. INGREDIENTS 1 ¼ lb. Mahi Mahi filets 3 medium zucchini, cut into 1” chunks ½ red onion, cut into 1” chunks 1 pepper, red or yellow, seeds removed, cut into 1” chunks 1 cup cooked garbanzo beans ¼ tsp dried Italian seasoning Pinch of dried chili flakes 2 tbsp olive oil ¼ tsp dried oregano ½ lemon sliced PRINT OUR RECIPE Baked Mahi Mahi with Roasted Vegetables .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM OVEN! Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Paella with Steamed Mussels and Shrimp RECIPE Slow Roasted Salmon RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This Pork Tenderloin with roasted veggies is a Steam Roasting mode recipe which is a combination of Convection Steam Mode. Anchor 1 YOUR RECIPE FOR STEAM COOKING Pork Tenderloin with Roasted Vegetables Steam-Roasting Succulent roast pork tenderloin, preserved with the moisture of a steam oven, served alongside golden roasted potatoes and vibrant cabbage. This is a Combi-Roasting mode recipe which is a combination of Convection Steam Mode. The important thing to think about with this combination is timing and temperature. Since the tenderloin has already been seared it only needs about 15 minutes in the oven at a moderate temperature to cook through. However, you also need to factor in 10 minutes for resting before slicing. If the vegetables take about 25 - 30 minutes to cook then they can go into the oven with the tenderloin at a moderate temperature and when you remove the tenderloin to rest before slicing, you can increase the oven temperature to give the vegetables some high heat for caramelization. INGREDIENTS 1 - 1lb pork tenderloin 1 - teaspoon BBQ spice rub ½ - teaspoon Kosher salt 2 - teaspoons olive oil Vegetables: 2 - cups Brussels sprouts, washed, trimmed and cut into 3 - 4 slices 8 - ounces Cremini mushrooms, cut into 3 - 4 slices 4 - small golden potatoes, cut into ½” thick slices ( or 1 large sweet potato if you prefer) ½ - teaspoon mixed Italian seasoning 1 - tablespoon olive oil PREPARATION Tenderloin Preparation: Heat the Steam Oven in the Combination Convection Steam Mode 350 degrees. Rub the seasoning and oil into the tenderloin and heat a 10 - 12” skillet over moderate heat, sear the tenderloin on all sides then place on a rimmed baking sheet. Toss the vegetables in a little olive oil and spread onto the baking sheet next to the pork. Cook for 15 minutes until the Pork is firm to the touch. Remove the pork from the oven and set aside to rest. Change the oven Mode to Convection 400 degrees and cook the vegetables for another 15 minutes. Using this combination they cook with the combined benefit of humidity and dryer heat for caramelization. Vegetable Preparation: Toss the vegetables with the oil and spread onto a rimmed baking sheet cooking as directed above. Note: if your oven doesn’t accommodate a ½ sized baking sheet you may have to cook the pork on a separate pan so that the vegetables are not too crowded. Serves 4 Spice Rubbed Pork Tenderloin and Vegetables .pdf Download PDF • 222KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Pork Tenderloin Tonnato RECIPE Convection Baked Turkey Breast RECIPE Convection Slow Roasted Pork Belly RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Tri tip is a nicely marbled cut of meat that develops wonderful flavor and is rendered extremely tender when roasted at a low temperature in convection. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Roasted BBQ Trip Tip Convection Roast, Convection Bake Savor the elegance of perfectly roasted beef with a medley of sweet potatoes and green beans. Tri tip is a nicely marbled cut of meat that develops wonderful flavor and is rendered extremely tender when roasted at a low temperature in convection. After the tri-tip has cooked for approximately 30 minutes, the oven temperature is increased for a high-heat finish to brown the roast and add sizzle to bring out the flavor. Ideally, marinate the roast with the dry rub overnight and serve with homemade BBQ sauce slathered over the meat or served on the side. When the oven temperature is increased, you have the option to slide vegetables into a tray to roast alongside the meat. The meat will only require another 12 - 15 minutes of cooking time at the higher temperature, but it’s important to let it rest for at least 10 minutes prior to slicing. That allows approximately 25 minutes to roast the vegetables. I chose sweet potatoes and green beans mixed with onions and garlic as my vegetable side, as they cook easily within the time frame. Slicing the tri-tip correctly is important to ensure each slice is perfectly tender. The tri tip has two grain directions, so it’s best to first separate the two sections. Then, each section can be cut into slices, slicing against the grain. INGREDIENTS For the Tri-Tip and Dry Rub 2 - 3lb (1 - 1.5 kg) tri-tip roast, plain, not seasoned or marinated 1 tbsp (15 g) kosher salt 1 tbsp (15 g) garlic powder 2 tsp ((8 g)onion powder 2 tsp (8 g) smoked paprika (mild or spicy) 1 tsp (4 g) ground cumin 1 tsp (4 g) ground black pepper 2 tbsp (30 ml) olive oil For the BBQ Sauce 1 cup (235 ml) ketchup ¾ cup (165 g) brown sugar ¼ cup (60 ml) red wine vinegar 1 tbsp (15 g) Colemans dry mustard 1 tbsp (15 ml) Worcestershire sauce 2 tsp (8 g) salt 1 tsp (4 g) paprika ½ cup (118 ml) water Recipe ingredients. PREPARATION Place the tri-tip in a glass oven casserole dish. Combine the salt and other seasonings in a small bowl and rub into the trip tip. Add the olive oil and turn to coat evenly; cover and refrigerate overnight. Bring the meat to room temperature before cooking. Heat the oven in the Convection Roast or Convection Bake mode to 300 F/150 C. Place the meat on a rack in a shallow-rimmed baking pan. If your oven is equipped with a meat probe, slide the probe into the meat, taking care that the tip doesn’t touch the pan. Slide the pan into the oven, insert the probe into the probe receptacle, and close the oven door. Tri-tip roast positioned on a rack for optimal cooking. Touch the probe icon or symbol on your control panel and program the probe to reach an internal temperature of (130 F/55 C) rare or (135 F/58 C) medium rare. Set the oven timer for 30 minutes, and when the timer elapses, increase the oven temperature to 400 F/205 C for the remainder of the cooking time, approximately 12 - 15 minutes. Once the tri-tip reaches the desired internal temperature, remove the pan from the oven and set the roast aside to rest for 10 - 15 minutes before carving. Meanwhile, combine the ingredients for the BBQ sauce in a medium-sized saucepan. Bring to a gentle boil, then simmer for about 10 minutes on low heat. Taste and adjust the seasoning as needed. Serves 4 - 6 PRINT RECIPE Slow Roasted BBQ Trip Tip .pdf Download PDF • 419KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam bake wild cod, with broccoli, onion, peppers, and pitted olives in the Steam oven is easy. Follow these easy steps for a delicious fast meal, and vary the type of fish, vegetables, and seasoning to your taste. Anchor 1 YOUR RECIPE FOR STEAM COOKING Baked Alaskan Wild Cod with Broccoli, Peppers and Olives Steam-Roasting Steam-baked cod with lemon slices, colorful bell peppers, broccoli, and olives. In this video, I am Steam Baking wild cod, with broccoli, onion, peppers, and pitted olives in the Steam oven. Just follow these easy steps for a delicious fast meal, and vary the type of fish, vegetables, and seasoning to your taste. I am seasoning the wild cod with mixed Italian seasoning, grated lemon zest, and a drizzle of olive oil. It will take approximately 18 minutes to roast the vegetables at 375 degrees, but I am setting the timer for 12 minutes at which time I will remove the tray and add the fish. Then everything goes back into the oven for another 6 minutes for the fish and vegetables to finish cooking through. Before serving, add some finishing sea salt and freshly ground pepper, so easy to prep, fast to cook, flavorful, and nutritious. INGREDIENTS For the vegetables 2 cups broccoli florets, cut into ¾” thick slices ¼ red onion, cut into ¼” thick slices 1 red or yellow pepper, seeds removed cut into ¼” thick slices ¼ cup pitted Kalamata olives 1 tbsp olive oil For the Fish 1 lb. wild cod ¼ tsp mixed Italian seasoning Pinch dried red chili flakes 1 lemon, zest only PREPARATION Heat the Steam oven in the Steam-Baking mode at 375 ℉ (190 ℃) or heat the Convection oven in the Convection Bake or Convection Roast mode. Combine the vegetables with a sprinkle of salt and some freshly ground pepper and spread them onto a rimmed baking pan. Place the pan in the oven and set the timer for 12 minutes. Meanwhile, season the fish and drizzle it with a little olive oil. When the timer elapses, remove the pan with the vegetables from the oven and push them to one side to make some room for the fish. Place the fish on the pan and return the pan to the oven. Set the timer for 5 - 6 minutes and cook the fish until it separates in flakes. Serves 2 Baked Alaskan Wild Cod with Broccoli, Peppers and Olives .pdf Download PDF • 350KB WANT TO LEARN MORE? Click Here GREAT SEAFOOD RECIPES FROM OUR CONVECTION PAGE Baked Oatmeal Blueberry Bars RECIPE How to Bake Pizza in a Convection Oven RECIPE Baked Sesame Crusted Salmon RECIPE Convection For Crisp Roast Salmon RECIPE Lentil Frittata with Feta Cheese and Peppers RECIPE Grilled Seafood Pasta with Shrimp, Salmon, and Scallops RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting Peppers in a convection oven is the easy mess free way to achieve perfectly charred peppers. Also, roasting peppers is an easy way to add flavor and pizazz to your day-to-day cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Roasted Peppers Convection Broil Oven Roasted Peppers as appetizers Roasting Peppers in a convection oven is an easy mess-free way to achieve perfectly charred peppers. Also, roasting peppers is an easy way to add flavor and pizazz to your day-to-day cooking. Once roasted and the skins are removed, the peppers take on a rich, luscious texture and flavor. These flavorful roasted peppers can be added to egg dishes, salads, pasta dishes, or just served as an appetizer on crostini best of all, you can roast 4 or 5 peppers at one time using the Broil mode in your Convection oven. Ingredients 4 peppers in a variety of colors make for a wonderful presentation Preparation Arrange the oven racks so that the top rack is close to the Broil element but far enough away so that the peppers do not come into contact with it. If your oven has an extension rack, use that rack, as it makes it very easy to move very hot trays in and out of the oven. Heat the oven in the Convection Broil or Broil mode to 475 F. Line a small shallow-rimmed pan with foil, shiny side down. Slice the peppers in half lengthwise and discard the seeds. Cut away any thick parts of the membrane, turn the peppers over, and flatten them with the heel of your palm. Don't worry if the pepper cracks a little around the edges. Oven roasted peppers Place the tray with the pepper in the oven and cook for approximately 8 minutes or until the skin is charred. Remove the tray from the oven and place it on a trivet; cover the peppers with a double fold of paper towels or a small brown paper bag, and let them rest for at least 10 minutes. Once the peppers have cooled and rested, the charred skin should separate easily from the flesh. In the refrigerator, roasted peppers can be stored in a clean jar covered with olive oil for a week to 10 days. If you have a Steam oven, you can use the Steam mode to sterilize jars for storage to ensure they are stored in a pristine environment. Discard the peppers if you notice any bubbles forming in the jar towards the end of the storage time. If you store the peppers with chopped fresh garlic and herbs, be sure to consume the peppers within four days. Oven Roasted Peppers .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW LONG TO CONVECTION ROAST A CHICKEN? FAQ PAGE How What Why Do Roasting a chicken on a rack ensures even cooking. For a 4 to 5 lbs chicken, this is my recommendation: Heat the oven in the Convection Roast or Convection Bake mode 400 degrees and roast the chicken for 15 minutes. Decrease the oven temperature to 350 degrees for the remainder of the cooking time, approximately 45 minutes. You can also do 9 minutes for each pound at 350°F after the 15 minutes period. Baste the chicken halfway through to help crisp the skin or if you want a particular flavor. https://www.youtube.com/watch?v=zDgpO7wENIA Do you prefer to spatchcock your chicken? Try this recipe! Golden-roasted chicken spatchcocked to perfection, paired with a colorful medley of roasted carrots and a side of seasoned croutons. Fresh radishes and green onions add a crisp finish to this delicious meal. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

The Convenience of a Convection or Convection Steam Oven Have a question? email me at info@convectionkitchen.com Rescued By My Oven May 2, 2022 at 12:00:00 AM The Convenience of a Convection or Convection Steam Oven There are many benefits to cooking foods in Convection or Convection steam, but one of the greatest benefits is convenience. Whether you cook the entire meal on one rimmed baking sheet or layer several pans into the oven to cook at one time, the fact that you can cook a meal without having to stand at the cooktop can really ease the stress of meal preparation. Risotto is the perfect example, it’s a wonderful dish that pairs well with a variety of foods and when cooked in the oven requires no stirring. Risotto made in the Combi steam or Convection oven with no stirring may not be authentic but it is still fabulous. This recipe for Lemon Basil Risotto has the fresh bright flavors of spring and pairs well with poultry or seafood. When cooking risotto in the Combi steam oven, use the steam setting and cook the risotto uncovered in an oven-safe casserole dish. When cooking risotto in a Convection oven it must be cooked in a covered oven-safe pan or casserole dish. Use the Convection mode 350 degrees and it will cook to perfection. Either way remember you can also cook other dishes at the same time, so plan to let your oven cook the entire meal.If you are looking to give your taste buds a new flavor experience we have some great options to try. If your pantry is stocked with some Asian condiments, this Convection roasted Kung Pao Cauliflower is easy to prepare and cooks in approximately 15 minutes. Roast some chicken pieces or fish at the same time for a fabulous easy meal. While you have those Asian spices handy you might want to try this recipe for Combi Steamed Black Bean Pork Spareribs . You will have to ask the butcher to cut the ribs horizontally across the bone, and then you will have to cut them down into smaller chunks but that little effort is so worth the flavorful results. Best of all you can steam some rice and greens or your favorite Dim Sum dumplings at the same time for an amazing feast. This Convection meal featuring Mexican Meatloaf and Classic Red Rice also offers a great flavor boost to a classic recipe as does this recipe for Lemongrass Tumeric Roast Chicken with Asian Style Panzanella . Cooking is all about planning and planning to use the tools in your Convection and Combi steam ovens allows you to prepare and cook meals with greater ease and great results. Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

Cooking lean, tender, bone-in pork baby back ribs in a combination of heat and steam is a proven method for success, ensuring  the meat remains tender and juicy. Anchor 1 YOUR RECIPE FOR STEAM COOKING Convection Steam Baked Baby Back Pork Ribs Convection Steam and Convection Roast Mode Juicy barbecue ribs served with sides, ready to savor. Cooking lean, tender, bone-in pork baby back ribs in a combination of heat and steam is a proven method for success, ensuring the meat remains tender and juicy. When slow-cooking the ribs in a steam oven, we still use the traditional method of using a dry rub for flavor and cooking the ribs in a slow oven; however, there is no need to add liquid to the pan and cover the ribs with foil to create steam. Select the combination of Convection + Steam mode and set the temperature to 250°F (120 °C). Once the ribs have cooked for approximately 1 ½ to 2 hours and are fork-tender, they can be brushed with your preferred barbecue sauce and finished in the Convection Roast or Bake mode, under the broiler, or on a grill. This recipe requires finishing the ribs in the Convection Roast mode at 425°F (220 °C). This recipe uses a straightforward combination of seasonings for the dry rub; however, since taste is highly personal, it's easy to create the flavor profile you prefer. I wanted a tropical fruity glaze for my ribs, so I used Guava jam from Trader Joe's as the base and served the ribs with a steamed green bean salad and corn muffins. INGREDIENTS For the ribs 2 racks of baby back pork ribs, 1.5 - 2lbs each 1 tsp garlic powder 1 tsp onion powder 2 tsp smoked paprika (mild or hot) 2 tsp cumin 1 tsp dry mustard Pinch cayenne pepper, to taste (optional) 2 tsp kosher salt Freshly ground pepper For the BBQ Sauce ½ cup Guava jam ½ cup ketchup ¼ cup honey ¼ cup brown sugar 2 tsp soy sauce or Worcestershire sauce 1 tsp apple cider vinegar 2 tsp tomato paste PREPARATION Blot the pork ribs dry with paper towels. Combine all the seasonings and rub them evenly into the meat at least one hour prior to cooking, or overnight. Heat the Steam Oven in the Combination Convection Steam mode to 250°F/120°C Place the ribs on a solid oven pan or a shallow, rimmed baking pan. Place in the oven and set the timer for 1 hour and 45 minutes. (see Note). When the timer elapses, check the meat to determine how tender it is. If the meat is very tender, it can be removed and set aside, or you can continue cooking for another 15 - 20 minutes. To finish the ribs, pour the accumulated pan juices into a small bowl, skim the fat, and add the pan juices to the barbeque sauce. Heat the Convection oven in Convection Roast or Convection Bake mode at 425°F (220 °C). Place the ribs on a foil-lined pan and brush them with the barbeque sauce. Place the pan in the oven and cook for approximately 6 minutes, or until the glaze begins to caramelize. Remove the ribs from the oven, set aside to rest for 8 - 10 minutes before slicing into segments for serving. Note: For steam ovens with a tank, check the water reservoir after 1 hour to make sure there is sufficient water for the remainder of the cooking time. To prepare the barbeque sauce, combine all the ingredients in a small saucepan and simmer for 10 minutes, or until thickened. Convection Steam Baked Baby Back Pork Ribs .pdf Download PDF • 284KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Roast Kabocha Squash Medley with Bratwurst RECIPE Oven BBQ Chicken RECIPE Maple Glazed Baked Pork Chops RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Beef Wellington RECIPE Easy Apricot and Pistachio Tart RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When grilling you can easily dry the meat but the perfect combination of using the convection oven with your outdoor grill will prevent that from happening. Have a question? email me at info@convectionkitchen.com Rescued By My Oven July 6, 2022 at 12:00:00 AM The Perfect Match of a Convection Oven and Outdoor Grill Even though grilling is a popular method for cooking during the summer, and the results can be amazing, cooking on the grill does require your undivided attention. On the other hand, you can easily cook an entire meal in your Convection oven and relax outdoors with a lovely chilled beverage while the meal cooks itself. I have several Complete Meal scenarios with guidelines and recipes for cooking an easy Convection meal on the website. A good one to start with is the Italian Meatloaf recipe. In addition to the meatloaf, you will find a recipe for roasted potatoes with peppers and a delicious summer fruit cobbler with a shortcake topping. An overview explains which Convection mode and temperature to use as well as the timing and rack positions. One of the things I like about the recipes in this meal is that they all can be enjoyed at another meal, provided you have no objection to eating “leftovers.” Personally, I don’t think of them as leftovers, because I know how much effort goes into making food, I am just thrilled to have good food available in my refrigerator to enjoy. Sliced meatloaf is great in sandwiches or can be easily reheated for another meal. Leftover potatoes are delicious when heated and served with eggs and the cobbler can be enjoyed at any time during the day and, is especially delicious when served warm with ice cream. If you have a craving for some fried chicken but no appetite for frying the chicken in oil then check out the recipe for Oven Fried Chicken . The recipe is so simple you might feel inspired to make the suggested side dishes of corn spoonbread and roasted broccoli at the same time for an easy Convection meal. Now that we are enjoying an abundance of summer vegetables you might want to give the Zucchini Lasagna a try. The zucchini slices that are substituted for noodles are first baked in Convection while the ground turkey meat sauce is simmering. Then the lasagna is layered in the traditional way with ricotta cheese and some pesto for added flavor. I don’t think anyone will complain about “leftovers” with this dish but you easily scale it down if needed.If you have an abundance of tomatoes the recipe for Slow Roasted Tomatoes is a simple way to create a delicious accompaniment for grilled meats, fish, or pasta. If you have a Steam Oven you can check out the recipe for Blanching and Canning in the Combi-Steam Oven for tips that make the canning process much simpler. There are so many benefits to cooking with Convection or Convection + Steam. Foods have more flavor and better nutrient value, multiple foods can be cooked at one time with no transfer of flavor and the preparation of many meals can be simplified by using the ovens. For me, it’s a lifestyle, I map out a meal, plan the cooking steps and let the ovens do their magic. Of course, there are times I do actually cook using saucepans, but embracing the tools in my ovens and learning to use them to my advantage liberates me from the stove and makes cooking less of a chore. Give it a try, you will be surprised how much easier cooking can be. If you have fails or questions please email me at info@convectionkitchen.com , I am here to help. Best wishes…...Larissa Taboryski Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"